Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 6 people
Estimated cost per serve is 7.5 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
6
- 800grams chicken thighs, boneless, skinless, chopped
- 1 large onion, peeled and diced
- 3tablespoons olive oil
- 4 cloves garlic, peeled and minced
- 400grams carrots, peeled and diced
- 3 sticks celery, diced
- 800grams potatoes, peeled and chopped into cubes
- 1teaspoons thyme, fresh, leaves picked
- 1teaspoons oregano, dried
- 1/2teaspoons cumin
- 4 bay leaves
- 2 1/3 cups chicken stock, made with 1 stock cube
- 3tablespoons dill, fresh, chopped
Nutrition per serving
1970kJ / 470Cal
1970 Kilojoules or 470 Calories
23% of daily energy intake*
Protein
5.0grams
Fat
9.2grams
Carbs
24.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This herby chicken stew is a perfect one pot meal for colder evenings.
Method
Step 1 of 3
Heat the oil in a large, hob-safe casserole dish on medium heat, season and seal the chicken on all sides, 2-3 minutes. Add the onions, carrots and celery and cook for 5 minutes. Add the garlic and cook for 2 minutes. Stir in the herbs and cook for 2 minutes.
Step 2 of 3
Add the potatoes, pour over the chicken stock and add the bay leaves. Bring to the boil, reduce the heat and cook for 20 minutes or until the potatoes are tender and the chicken is cooked through.
Step 3 of 3
Remove the bay leaves and serve with fresh dill and a dollop of sour cream on top, if desired.
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